Finally got around to making homemade jerk marinade last night and dumped it in a ziplock with half the wings I got on a great sale! I'm in the 225-250 range and just flipped them after 1:15. They're smelling great!

Just about to come off. I'm just under 2 hours and they look very done to me. I see other posts where you go 2.5 to 3 hrs at 275? I'm afraid I'd have chicken jerky at that point! I'm monitoring temp with an igrill mini.

Such a shame for those who don't appreciate bone in. Of course she'll kill a slab of ribs. The wings were awesome. I'll do two habaneros next time. The heat was there but could have used more. I'm a spice junkie.